Lemon Yum Yum Cake
Bright, zesty, and irresistibly creamy, this Lemon Yum Yum Cake is a dessert lover’s dream! Bursting with the vibrant flavors of fresh lemon juice and zest, this two-layer cake is perfectly soft and moist, thanks to a balanced blend of butter, milk, and eggs. Topped with a luscious cream cheese frosting that's rich yet tangy, this cake is the ultimate citrus-infused treat. Perfect for summer gatherings, celebrations, or simply indulging your sweet tooth, the Lemon Yum Yum Cake is as beautiful as it is delicious, with its pale yellow hue and optional fresh lemon garnish. Easy to follow and ready in under an hour, this recipe ensures an impressive yet approachable dessert. Whether you’re a fan of all things lemon or just looking for a show-stopping cake, this zesty centerpiece promises to be a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 units Large eggs
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 2.5 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened (for frosting)
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients.
Mix in the lemon juice and lemon zest until fully incorporated.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, beat the cream cheese and butter together in a medium bowl until creamy and smooth.
Gradually add the powdered sugar, mixing on low speed until combined, then beat on high speed for 2 minutes.
Mix in the vanilla extract and heavy cream until the frosting reaches a spreadable consistency.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top of the first and spread the remaining frosting over the top and sides of the cake.
Garnish the cake with a sprinkle of lemon zest or thin slices of fresh lemon, if desired.
Chill the cake for at least 30 minutes before slicing for clean, even pieces. Serve and enjoy your Lemon Yum Yum Cake.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 60.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
